Ingredients
- 12 ounces spaghetti
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 large jalapeño, seeded and finely chopped
- 3 cups cooked chicken breast, shredded
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup chicken broth
- 2 cups shredded cheddar cheese
- 1 teaspoon chili powder
- Salt and black pepper to taste
- 1/4 cup chopped fresh cilantro (optional)
Feel free to substitute the cheddar cheese with Monterey Jack for a milder taste, or add a sprinkle of crushed red pepper for extra heat. Remember, cooking is an art, and every brushstroke is yours to define.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the onion, bell peppers, and jalapeño, sautéing until softened, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
- Stir in the shredded chicken, cream of chicken soup, and chicken broth, mixing until well combined.
- Add the cooked spaghetti to the skillet, tossing to coat the noodles evenly with the sauce.
- Stir in 1 cup of the shredded cheddar cheese and season with chili powder, salt, and black pepper to taste.
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- Sprinkle the remaining cheese over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Garnish with fresh cilantro before serving, if desired.
As you cook, imagine the aroma filling your kitchen, much like my childhood home, where every dish was a story and every meal a memory.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International